2) sensory characteristic
感官特性
1.
The sensory characteristic of bovine and mutton muscle varied a lot after HHP treatment: color faded, extension decreased and mortem flavor e merged.
研究了液态静高压条件下牛、羊肌肉感官特性及显微结构的变化。
3) sensory characteristics
感官特性
1.
Changes in physicochemical and sensory characteristics of vacuum-packaged chilled pork irradiated at low-dose gamma ray;
真空包装冷却猪肉低剂量辐照后的理化和感官特性变化
2.
The effect of chilled pork treated with or without preservation solution, irradiation dose(1,2 and 3kGy)on the physicochemical and sensory characteristics of vacuum-packaged chilled pork stored at (4±1℃)for 21days were studied, in order to determine the best method of irradiation to extend shelf life of chilled pork.
研究真空包装冷却猪肉经保鲜液处理和未经过保鲜液处理,再分别经1kGy、2kGy和3kGy低剂量辐照后的理化和感官特性变化,进而确定最佳的辐照处理方式以延长冷却猪肉的货架期。
3.
Aroma is one of the most important sensory characteristics of wine, and it has regional character that makes it regarded as a basis of original wine protection.
香气是葡萄酒重要的感官特性,具有区域性特点,被认为是葡萄酒原产地域保护的依据。
4) organoleptic properties
感官特性
1.
The functional, nutritional, organoleptic properties and stimulative abil-ity of yeast growth of SPI hydrolyzed by papain under dlfferent DH (degree of hydroly-sis) were investigaed.
对于感官特性，酶解大豆分高蛋白苦味增加而豆腥味减弱。
5) sensory parameter
感官性能
1.
The result indicated that all kinds of quality parameters and sensory parameters were obviously different between flour and the flour mixed with superfine pumpkin powder according to evaluation indices of flour.
实验结果表明 ,超细南瓜粉以食品配料的形式加入面粉中 ,按照通常面粉的评价指标进行各项品质性能及感官性能比较 ,均有明显差异。
6) sense property
感官性状
1.
The present paper comparatively studies the sense property and chemical composition of royal jel-ly produced by Chinese honeybee and Italian honeybee,respectively.
通过对中蜂蜂王浆和意蜂蜂王浆的感官性状和化学成分的比较性分析,发现它们在颜色深浅、浓稠状态、芳香气味和酸涩滋味的程度上有明显差别,在水分、10-羟基-α-癸烯酸、酸度、总糖、蛋白质、灰分等的含量上有极显著差异(P<0。
补充资料：革感官性能
分子式：
CAS号：
性质：皮革质量的重要指标。包括丰满性(plumpuess)、精工(precision extend)、柔韧性(flexibility)、柔软性(softness)、手感(hand)、丝光感(mercerization)、弹性(elasticity)等。
CAS号：
性质：皮革质量的重要指标。包括丰满性(plumpuess)、精工(precision extend)、柔韧性(flexibility)、柔软性(softness)、手感(hand)、丝光感(mercerization)、弹性(elasticity)等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条